Let me prep your meals, baby! This week: Bavarian Tapas for the whole week!

Having the odds to prepare food for our loved ones is nothing less than phantastic. However Karma wanted to test my noble intentions and set boyfriend’s cafeteria-shutdown and my new job’s start into the same week. My idea was to skip the first two non-cafeteria-weeks (and prepare to detox my bf from fastfood afterwards) and start meal prepping at week number three.

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Just after making this decision I passed a freaky car with a lovely message on it.

“Glück ist jetzt” (“Luck is now”)

I had a hard week full of duty. Including a three day trip to Munich. Not only Munich inspired me a lot. Having a six hour drive to Munich (usually it does not take any longer but four hours but this morning a car-accident occured on A92) I had lots of time to think about meal prep.

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At the end of long days I enjoyed cosy evening in my (very nice) hotel room. Of course Karma wasn’t lazy and made sure that the hotel’s WIFI was shut down. No Netflix. No Amazon Prime. Just me. And my thoughts.

Let’s make Bavarian Tapas!

You may not be surprised that I drove back to Frankfurt with a detailled meal-prep-plan in my head. And of course it was related to my trip to Munich.

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Monday: Bayerischer Wurstsalat / Bavarian Pork Sausage Salad

What do you need?

  • 1 loop of pork sausage
  • 1 package of emmenthaler 
  • 1/2 onion
  • some vinegar
  • some creme fraiché
  • some salt, pepper & poison

What do you do?

  1. Dice pork sausage & emmenthaler
  2. Chop the onion into very small dices
  3. Pour everything into a large bowl
  4. Add creme fraiché, vinegar and spices
  5. Stir carefully until well combined

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Make sure that the pork-sausage-salad is eaten early in the week. It tastes awesome but it get’s sour easily.

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Tuesday: Rosenkohl-Semmelknödel-Dönerbällchen-Salat / Salad of Brussels Sprouts, Bread Dumblings & Doner-Kebap-Balls

What do you need?

  • 500g (~1,1 pounds) ground meat
  • 10 rolls from the former day
  • 1 large egg
  • salt, pepper & poison chilli, red pepper, ground garlic
  • 500g (~1,1 pounds) brussels sprouts
  • some milk

What do you do?

  1. Chop the rolls. Mix chopped rolls, the egg and some milk in a large bowl. Knead everthing very well. Add salt, pepper and some nutmeg.
  2. Form small balls from the dough and wrap them into wrapping film. Add an additional layer of  aluminium foil.
  3. Boil water in a large pan and add the aluminium-foil balls. Cook for 20 minutes.
  4. Mix the ground meat with the spices listed above.
  5. Form small balls from the ground meats and wrap them into aluminium-foil as well. Put them into a large tray and bake them at 180° (356F) for 40 minutes. This technique will make them taste like doner kebap :)
  6. Steam the Brussel Sprouts
  7. Remove the diffrent types of wrapping and add bread dumplings, doner kebap balls and brussels sprouts into a large bowl. Add creme fraiché if you like too. But the juice of the meatballs is enough to get a nice dressing.

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Wednesday: Bavarian inspired Pizza-Rolls with Savoy, Sausage & Ground Meat

What do you need?

  • 1 package puff pastry
  • 500g (~1,1 pounds) ground meat
  • 2 leaves of savoy
  • 2 sausages
  • salt, pepper & poison chayenne
  • some mustard

What do you do?

  1. Preheat oven to 180° (356F)
  2. Roll out the puff pastry and cover with mustard
  3. Add ground meat, savoy and sausages
  4. Roll in vertically and cut into slices
  5. Put the slices onto a baking tray (with pan liners)
  6. Bake for 20 minutes

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Those are before-baking-pics of course.

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Thursday: Pasta Salad with green onions & puff pastry pretzel

What do you need?

  • 1 package puff pastry
  • 1 egg yolk
  • 1 package pasta
  • 3 boiled eggs
  • 2 green onions
  • 1 cup creme fraiché
  • some vinegar
  • some mustard
  • salt, pepper & poison piment

What do you do?

  1. Boil the pasta
  2. Chop the green onions
  3. Peel and chop the boiled eggs
  4. Put them into a large bowl and add boiled pasta (when still warm)
  5. Add vinegar, mustard and creme fraiché
  6. Add spices & stir everything well
  7. Cut the puff pastry into small slices
  8. Form them into little pretzels
  9. Glaze them with the egg yolk
  10. Bake them at 180° (356F) for 15 minutes
  11. Serve together :)

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Friday: Lollipos from Sausage-Roulade & Brussels Sprout

What do you need?

  • 3 beef-roulades
  • 3 slices of bacon
  • some ground meat
  • 3 mini sausages
  • 3 brussels sprouts (steamed)
  • some mustard
  • salt, pepper & poison chayenne

What do you do?

  1. Build the roulades by covering each of them with mustard, adding one slice of bacon and some ground meat. Put the mini sausage inside and roll them up
  2. Put them into a large pan and sear them with olive oil
  3. Make sure they are steared from all sides
  4. Fill in some water (or fond if you have some) and let them cook for at least 3 hours. The roulades should be covered with liquid. You can use beer or red wine if you like to. But usually the taste is very nice if you are using water too.
  5. Remove them from the pan and cut them into slices. Add the slices onto a lollipop stick. Add the steamed brussels sprout.

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And if you ask me … don’t stick to the days of the week.

Arrange more than five dishes and mix everything together. Which dish wouldn’t be perfect if you add one of those nice pretzels?

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Combining is part of the fun!

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I did not prepare on two dishes a day. I prepared a lot more – therefore I used smaller cans. The idea was, that bf can combine and arrange as he likes too. Cause you prefer diffrent dishes at diffrent days.

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Don’t forget: preparing food isn’t work. It’s love. You literally say “I love you” with adding sausages and other unhealthy food into everything. And you say “I love you more” with adding the healthy ones like brussels sprouts too. In this spirit: love you babe <3

Yours,
V.

PS. It’s Monday and I am on the road again.

 

 

 

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